Microbiology

Microbiological examination of foodstuffs is used for the detection and identification of pathogens and the identification of the causal agents of spoilage. It is therefore an important method for determining if foods are fit for either human or animal consumption.

Microbiological Examination

• Category I
  • Total viable count (TVC)
  • Yeasts & moulds
  • Coliforms
  • Enterobacteriaceae
  • Faecal Streptococci
  • Aspergillus
  • Osmophilic yeasts
• Category II
  • Presumptive E. coli (absence and presence)
  • Clostridium perfringens (absence and presence)
  • Staphylococcus aureus (absence and presence)
  • Bacillus cereus (absence and presence)
  • Lactic acid bacteria (absence and presence)
  • Pseudomonas (absence and presence)
  • Salmonella
  • Listeria
  • Anaerobic spores
  • Aerobic spores

In addition to requests for specific investigations, we can carry out a standard general examination for the most frequently requested tests, at a discounted fee.

For other microbiological examinations, not listed above, please contact Michael Blotz to discuss your requirements.

Please note that we are able to correspond in Arabic, English, French and German.